Harper's cook book encyclopædia

Her Majesty's Cake. — One pound of flour, I lb. of powdered sugar, 1/2 lb. of butter, four eggs, one nutmeg, one gill of sherry wine, half a gill of brandy, one gill of double cream, I lb. of stoned and dried fruit (raisins and currants). Bake in round cake-tin till done. Hoe Cake. See Bread. Honey Cake. — Stir half a pint of sour cream into a pint of flour. Add about half a teaspoonful of ground ginger, a quarter of a teaspoonful of powdered cinnamon, two table-spoonfuls of sugar and honey, according to taste. Mix thoroughly, and when the cake is ready for the oven add half a teaspoonful of soda, dissolved in a small quantity of hot water. Beat again for a few minutes, pour the mixture into a buttered mould, and bake in a good oven. This cake may be eaten either warm or cold. Time, three-quarters of an hour to bake. Huckleberry Cake Lady Cake Huckleberry Cake. — One quart of huckleberries, ripe and fresh, three cupfuls of flour, four eggs, two teaspoonfuls of baking-powder, one cupful of butter, one cupful of milk, one scant teaspoonful each of cinnamon and grated nutmeg. Add the beaten yolks of the eggs to the creamed butter and sugar. Stir in the milk, the flour, spice, and the whipped whites. Dredge the berries, stir them in lightly the last of all, and bake in a loaf or in muffin-pans. Do not eat this until twenty-four hours after baking, if you wish to find it at its best. Huckleberry Short Cake. — One quart of huckleberries, four cupfuls of flour, two cupfuls of milk, two eggs, two table - spoonfuls of butter, or one table-spoonful of butter and one tablespoonful of cottolene, two teaspoonfuls of baking-powder. Sift the salt with the flour and baking-powder, chop in the shortening, add the milk and the beaten eggs, and mix quickly to a light dough. Roll out two sheets to fit a baking-pan, making one sheet quarter of an inch, the other half an inch thick. Lay the thinner in the greased pan, spread the berries thickly over it, sprinkle with sugar, and lay on the upper crust. Bake about twenty minutes. Jelly Cake. — Cream thoroughly one teacupful of butter, two and a half cupfuls of white sugar ; add the ylady of three eggs, well beaten; one teacupful of milk, two teaspoonfuls of baking-powder, four cupfuls of flour; add the beaten whites, and flour alternately; bake in jelly-tins in a quick oven. When nearly or quite cold spread jelly over the top of one cake, place another cake over it, jelly on this, until the cakes are all arranged. The top cake should not have jelly on it, but icing. Jenny Lind Cake. — One tablespoonful of butter, one cupful of sugar, one egg, one cupful of milk, one pint of flour, two teaspoonfuls of bakingpowder, and one teaspoonful of either lemon or vanilla. Mix butter and sugar and add well -beaten egg, and beat all together thoroughly; add part of the milk, then part of the flour, then the remaining quantities of the milk, then flour with the bakingpowder, then the flavoring.